fall flavors. [brown rice medley topped w. ground turkey gravy & grated zucchini]

Per usual, I bought ground turkey at the market, without any recipe in mind. But I did know that I wanted to create something different from anything I’d already made, such as the ground turkey tacos picadillo, turkey burgers with lemon-honey mustard sauce, turkey chili and turkey burgers with sun-dried tomato mayonnaise.

Though this isn’t the most visually appealing dish, the flavors make up for it. I decided to keep the seasoning for the ground turkey gravy simple, making rosemary the prominent flavor. The meal was hearty, comforting and delicious–an ideal dinner for fall. :)

Recipe:

Olive oil

3-4 cloves garlic, minced

1/2 sweet onion (2 cups), finely chopped

1.5 lbs. lean ground turkey

4 tbsp. salted butter

4 tbsp. all-purpose flour

2 cups homemade chicken broth

1 tbsp. fat-free milk

1 tsp. rosemary, plus more or less to taste

Salt and pepper, to taste

Trader Joe’s Brown Rice Medley, cooked

2-3 zucchini, trimmed and grated

Directions

Heat olive oil in a large skillet over medium heat. Add onion and garlic and saute until translucent and aromatic, about 5-8 minutes. Add ground turkey to pan and heat until cooked through. Set cooked turkey aside.

In a medium saucepan, melt butter over medium heat. Once melted, add 4 tbsp. flour and whisk together, stirring until mixture thickens. Gradually whisk in chicken broth. Bring to a boil, reduce heat and let simmer until thickened, about 10 minutes. Add salt, pepper and rosemary.

Fully incorporate ground turkey into gravy. Keep mixture over low heat, while preparing zucchini.

In a medium saucepan, saute grated zucchini for 3-5 minutes and season with salt and pepper.

Plate a mound of the cooked brown rice medley in the center of a plate, then top with ground turkey gravy and grated zucchini.